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The Australian & New Zealand Grapegrower and Winemaker

The Australian & New Zealand Grapegrower & Winemaker

January 2018 »»» subscribe

The January 2018 issue of the Grapegrower & Winemaker magazine is out now - and is available online for all subscribers.

In this issue, viticulturist Sam Bowman reveals a range of fungicide spraying options that could be worth considering. Strategies are outlined for growers to manage heatwave events, while a new invention is examined that offers an innovative approach to using sheep for vineyard slashing. For wineries needing tank repairs, insights are provided into safety requirements and a new method is presented: abseiling technicians. Winemakers can also find out more about a newly-developed yeast product to improve red wine quality.

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Wine & Viticulture Journal

November/December »»» subscribe

The November-December issue of the Wine & Viticulture Journal focusses on fermentation. Our new regular writer Erika Szymanski kicks things off with a look at the interaction of commercial yeast strains with their indigenous counterparts. Thanks to a variety of new techniques, how commercial yeasts interact with their native equivalents is now easier to assess, which is particularly useful given the growing number of wineries choosing spontaneous ferments.

New technology features again in the following article by a team of researchers from the Australian Wine Research Institute and Lallemand Australia who have demonstrated the potential of a tool to rapidly assess the viability and vitality of yeast cultures during fermentations. Although more research into the tool is required, it offers to give winemakers a more accurate picture of the health of their ferments, which means fermentation practices can be managed more effectively.

Our third and final fermentation article sees Spanish researchers report on their study into the influence of a sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation on the foaming properties of sparkling wines. With the foam of a sparkling wine a key indicator of quality, improving foam is an ongoing quest for many of the winemakers who make bubbles, and the co-inoculation of these yeasts has shown it might have what it takes.

To subscribe to the Wine & Viticulture Journal click here.



Kauri


Bayer


Flavourtech


New Holland


Braud


WID 2017